Eggs noodles are faster to make than chicken noodles because eggs need not be boiled. You can make scrambled eggs in 2 minutes. This noodle recipe is quick because it uses eggs and cuts out the frills. You just need 10 minutes from your precious time in the morning to cook yourself this sumptuous lunch box recipe.
Ingredients For Egg Noodles:
Eggs 2 (beaten)
Noodles (1 packet serves 2)
Onion 1 (sliced)
Garlic cloves 4 (minced)
Capsicum or bell pepper 1 (chopped)
Carrot 1 (chopped) optional
Green chillies 3 (chopped)
Pepper 1 tbsp
Soy Sauce 1 tbsp
Vinegar 1 tsp
Tomato ketchup 1 tbsp
Oil 2 tbsp
Salt as per taste
Procedure To Make Egg Noodles:
Boil noodles. Heat water in a deep bottomed pot and when the water starts boiling, add noodles to it.
Sprinkle salt and olive oil (any oil if you want) so that the noodles does not become sticky. This should take about 5 minutes.
Meanwhile chop all the vegetables and spices. Also whisk the eggs in a bowl. You can also add green chillies or pepper to the beaten eggs if you like.
Heat a teaspoon of oil in a non stick pan. Pour the beaten eggs over it and scramble it. Keep the scrambled eggs aside.
By now, the noodles must be boiled. Test it by picking up one noodle and press it with your fingertips. If the noodle becomes a paste, it means your noodles have boiled. Check that the noodles are not over-boiled.
Strain the noodles from water and douse it with a bit of oil to prevent it from sticking together.
Heat oil in a deep bottom pan. Season it with pepper and then saute the onions in it.
As the onions are frying, add garlic and green chillies to it. When the onions turn brown, add the bell peppers and carrots.
Cook for a minute and then pour soy sauce, vinegar and tomato ketchup into it. Stir to mix and them add the noodles and the eggs.
Sprinkle salt and rustle it up continuously for the next one minute or so.
When it is uniformly mixed, your egg noodles are read y to pack!
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